Chicken Curry with Coconut

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PREP TIME: 1 hour
SERVES: 6 to 8
TOTAL COOKING TIME: 7 hours
INGREDIENTS
  • 3 lbs Boneless Skinless Chicken Breasts
  • 3 lbs Chicken Drumsticks
  • 4 Large Sweet Potatoes
  • 6 Vidalia Sweet Onion, Divided
  • 4-5 Bay Leaves
  • 4 Tbsp Dry Curry Powder
  • 1 Coconut Flavored Curry Sause Jar
  • 1 Tsp Mushroom Seasoning
  • 1 Tsp Chicken Bouillon Powder
  • 2 Tsp Garlic Powder, Divided
  • 2 Tsp Onion Powder, Divided
  • 1 Tsp White Pepper
  • 2 Tsp Minced Onion
  • 2 Tsp Minced Garlic
  • 1 Bunch Lemon Grass
  • 4 stems Scallion
  • 3x32 oz Chicken Broth
  • 3x16 oz Cans Coconut Juice
  • 3 x 14oz Cans Coconut Milk
  • 2 Tsp Lemon Grass Powder
  • 2 Tbsp Extra Virgin Olive Oil, Divided
  • Bean Sprouts
  • Fresh Basil
  • 2 Tbsp Sesame Oil
  • 4 Diced Garlic Gloves
  • Bun Gao Noodles
DIRECTIONS
  • Clean and cut chicken into small pieces
  • Using a large soup pot, add chicken, Dry Curry Powder, Mushroom Seasoning, Chicken Bouillon Powder, Garlic Powder, Onion Powder, Sesame Oil, Lemon Grass. Mix well to marinade chicken
  • Peel, clean and cut sweet potatoes into small chunks
  • Wash and cut Lemon Grass into 2 inch in length pieces
  • Peel and cut sweet onion into slices
  • Using a separate large bowl, marinate by mixing Sweet Potatoes, Dry Curry Powder, Garlic Powder, Onion Powder, Sesame Oil
  • Using a large non-stick frying pan, add Olive Oil with fresh diced Garlic. When garlic is lightly brown, add to fry chicken until brown on both sides.
  • Add chicken back to Large Soup Pot. Add Sweet Onion, Coconut Flavored Curry Sause, Coconut Juice, Coconut Milk, Chicken Broth, Bay Leaves. Cook over low heat for 3 hours.
  • Add marinated Sweet Potatoes from Step 6. Cook over low heat for another 1 hours. Taste for flavor, add chicken broth if needed
  • Serve Chicken Curry with Bun Gao Noodles, Bean Sprouts and Fresh Basil, sliced sweet onion
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